Kimchi is a spicy ferment that originated in Korea. There are may transmutations of this delicacy and I am sharing this one. I used Napa cabbage, a very spicy pepper, onion, garlic paste that I created by chopping the 3 ingredients and processing into a paste. Day one I chopped the cabbage, added the pepper paste massaging for about 10 minutes to allow the cabbage water and pepper past to mingle, sprinkled with my own chili flakes and pink salt. This sat overnight. The next day I added minced garlic and ginger and some ground pepper. Mixed again with hands. The mixture was then put into a 1/2 gallon mason jar pushing down very tightly every layer that was added. A lid was put on container loosely and mixture is allowed to sit and ferment until taste as desired - anywhere from 2 days to a few weeks. When finished, eat out of container, add to salads, soups, stews, etc.. Full of probiotics and vitamins! so yummy!!
Posted on: Sun, 07 Sep 2014 22:57:50 +0000
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